Time: 3 hours 20 minutes
Complexity: easily
Servings: 6 - 8

Delicious Italian focaccia makes a unique appetizer or bread substitute. This recipe adds boiled potatoes to the dough, creating a soft, tender texture. A crispy crust of baked Parmesan cheese perfectly complements the flavor. Thin slices of potato under the cheese make this pizza-like dish even more appetizing.

Ingredients:

• 450 g (2-4 tubers) potatoes
• 1 and 3/4 cups warm water
• 2 and 1/4 teaspoons dry yeast
• 3 and 3/4 cups premium flour
• 2 teaspoons coarse sea salt, plus extra for sprinkling
• Olive oil
• 1 teaspoon chopped fresh thyme
• 1/2 tbsp. grated parmesan
• 1-2 tomatoes for decoration
• Greens for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, yeast dough, Parmesan cheese, tomatoes, sea ​​salt flakes, thyme

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Preparation:

Step 1
• Peel and dice the potatoes. Boil in salted water until tender (about 10 minutes). Drain. Press the potatoes through a potato masher or use a potato masher. If using a potato masher, take 1.5 cups of the resulting unpressed mixture. If using a potato masher, take 1.25 cups of the puree. Let the potatoes cool until they are slightly above room temperature.
Step 2
• In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, flour, chilled mashed potatoes, and salt. If mixing by hand, continue mixing until the dough comes together. Then turn it out onto a lightly floured surface and knead until smooth and elastic, but still soft (about 8 minutes).
Step 3
• If you use a mixerFirst, mix on low speed until everything is combined. Then increase the speed by one notch and knead until the dough is elastic. It will still stick to the bottom and slightly to the sides of the bowl (about 4 minutes). Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour and 30 minutes.
Step 4
• Grease two 23cm diameter pie pans. Turn the risen dough out and divide it in half. Roll it into two 23cm diameter circles, which are then carefully placed into the prepared pans.
Step 5
• Cover the pans with kitchen towels and let the dough rise for 45 minutes.
Step 6
• Preheat oven to 200°C. Thinly slice the tomato using a mandoline or a food processor.
Step 7
• Toss the tomato slices with olive oil, a pinch of salt, and thyme. Remove the towel from the dough and gently dent the surface with your fingers. Sprinkle evenly with grated Parmesan cheese. Arrange the tomato slices on top, overlapping them halfway.
Step 8
• Cover the bread with a thick, even layer of Parmesan cheese. Bake the focaccia for about 35-40 minutes, until the cheese is evenly browned. Cool in the pans for 10 minutes, then carefully remove to cool completely before serving. Focaccia is best served the same day it is baked..

Votes: 3

Author of the recipe - Anna Olson is a pastry chef and television host.